This Crockpot Chicken, Broccoli, and Rice is an easy, flavor-packed dinner that’s perfect for busy days. Juicy chicken, nutty brown rice, and tender broccoli are slow-cooked in a creamy sauce and then topped with melty cheddar cheese.
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Thanks to the slow cooker, this dish is mostly hands-off, making it a perfect option for those moments when you want something wholesome without spending hours in the kitchen. And it’s a great way to get kids to eat their broccoli!
I mean, what’s not to love about tender chicken, creamy rice, and fresh broccoli smothered in melted cheddar cheese?! This hearty and comforting slow cooker chicken broccoli rice casserole is sure to be a winner with the grown-ups too!
For more slow cooker meals, check out my Crockpot Chicken Spaghetti, 15 Bean Soup, and these juicy Ranch Pork Chops.
Ingredients
Here’s a look at what you’ll need to make this chicken broccoli rice casserole crockpot recipe:
- Chicken: You’ll need one pound of boneless, skinless chicken breasts, cut into ½-inch cubes. Chicken thighs will also work if you prefer them, though they may take just a bit longer to cook.
- Uncooked Brown Rice: You can use any type of long-grain or short-grain brown rice you like.
- Onion: Onion adds depth of flavor to the dish.
- Cream Soup: You’ll need one can of cream of chicken soup. Feel free to swap it for cream of mushroom or cream of celery instead.
- Seasonings: I used a combination of salt, pepper, granulated garlic, and Italian seasoning.
- Chicken Stock: Keeps the chicken moist and juicy as it slow-cooks. You can use low-sodium if preferred. Feel free to use chicken broth instead if that’s what you’ve got on hand.
- Broccoli: I used fresh broccoli, but you can swap it for frozen if you’d like.
- Cheddar Cheese: I used mild cheddar, but sharp will work too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use gluten-free cream of chicken soup and ensure the stock you are using is gluten-free to make this crockpot chicken, rice, and broccoli recipe gluten-free.
- Add More Veggies: Try adding extra veggies that hold up well in the slow cooker, such as cauliflower and carrots.
- Change Up the Cheese: Instead of cheddar, go with mozzarella, pepper jack, Gruyere, or another type of shredded cheese.
How to Make Chicken Broccoli Rice Casserole in a Crockpot
To get started making this cheesy chicken broccoli rice in the crockpot, lightly coat your slow cooker with non-stick cooking spray.
Step 1: Add ingredients to the slow cooker. Add everything except the broccoli and cheddar cheese to the slow cooker.
Step 2: Stir to combine. Stir the ingredients together until everything is well combined.
Step 3: Set the slow cooker. Cover the slow cooker and cook on low for 2 hours.
Step 4: Add the broccoli. Add the broccoli to the slow cooker.
Step 5: Cook again. Cover with the lid and set again for 2 more hours.
Step 6: Add cheese, melt, and serve. Top the mixture with the shredded cheddar cheese. Stir until the cheese is melted. Then, serve and enjoy!
Storage Directions
- Refrigeration: Store leftover chicken broccoli rice casserole in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
- Freezing: Place the cooled leftovers in a freezer-safe container or bag and freeze for up to 3 months. Be sure to thaw in the fridge overnight before reheating. Serve with fresh noodles.
Serving Suggestions
Here are some ideas for serving this easy slow cooker meal:
- Go with a veggie side like this skillet corn with honey and butter, roasted Brussels sprouts and sweet potatoes, or purple asparagus.
- Try this simple spring salad as a starter or side dish.
- Finish your chicken dinner with a tasty treat like cherry cobbler or pineapple dump cake.
Expert Tips
- Try a Crockpot Liner: Use a disposable slow cooker liner for easy cleanup!
- Avoid Overcooking the Broccoli: Adding the broccoli halfway through the cooking process prevents it from becoming overly soft or mushy. If you’re using frozen broccoli, don’t add it until the final 30 minutes of cooking.
- Use Freshly Shredded Cheese: Due to anti-caking agents that keep it from sticking together, pre-shredded cheese doesn’t melt as well as freshly shredded cheese. For the best melt and flavor, I recommend shredding your own cheese.
Recipe FAQs
Yes! First, preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Add the rice, onion, seasonings, cubed chicken, cream of chicken soup, and chicken stock and stir to combine. Cover tightly with aluminum foil and bake for 30 minutes. Stir in the broccoli, cover again, and bake until the broccoli and rice are tender and the chicken is fully cooked, about 15-20 more minutes. Sprinkle the shredded cheddar cheese on top and bake uncovered until the cheese is melted, about 10 more minutes.
Of course! Add everything except the broccoli and cheese to your slow cooker and store the insert tightly covered with plastic wrap and/or aluminum foil in the fridge overnight. When you’re ready to cook, place the insert back in your crockpot and follow the instructions as directed in the recipe.
More Delicious Chicken Dishes
Chicken Broccoli and Brown Rice Casserole (Crockpot)
Ingredients
- 1 cup uncooked brown rice
- 1 cup white onion chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon Italian seasoning
- 1 15-ounce can condensed cream of chicken soup
- 2 cups chicken stock
- 1 pound boneless, skinless chicken breast cut into ½-inch cubes
- 2 cups fresh broccoli chopped
- 1 cup mild cheddar cheese shredded
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Add the uncooked brown rice, chopped onion, salt, black pepper, granulated garlic, and Italian seasoning to the slow cooker and mix to combine.
- Stir in the condensed cream of chicken soup and chicken stock until well blended.
- Season the chicken breast cubes with a pinch of salt and pepper, then add them to the slow cooker, ensuring they are evenly distributed.
- Cover and cook on low for 2 hours.
- After 2 hours, add the chopped broccoli to the slow cooker, stirring gently to combine. Cover again and cook for an additional 2 hours on low.
- Once the cooking time is complete, stir in the shredded mild cheddar cheese until melted and fully incorporated.
- Serve warm and enjoy!
Notes
- Try using a slow cooker liner instead of cooking spray for easier cleanup.
- Leftovers will keep in the fridge for up to 4 days, making this dish great for meal prep.
- You can use low sodium chicken stock and adjust the salt after cooking.
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